Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 1/2 cups homemade chicken stock or store bought
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cumin
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 zucchini, large dice
- 1 1/2 cups couscous
- 1 cup chopped basil
- 1 cup chopped parsley
Direcciones
- Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes. Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 419 | |
| Calories from Fat 127 | 30% |
| Total Fat 14.46g | 18% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 741mg | 31% |
| Potassium 704mg | 20% |
| Total Carbs 59.84g | 16% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.22g | 3% |
| Protein 13.07g | 21% |
